ORANGE AND FENNEL SALAD
ORANGE AND FENNEL SALAD
Ingredients
- 4 oranges
- peeled
- all zest and pith removed
- 8 black olives
- sliced
- 1 large fennel bulb
- finely sliced (reserve the feathery fronds)
- 8 anchovy fillets
- 4 tbsp extra virgin olive oil
- 2 tsp red wine vinegar
- salt and freshly ground black pepper
Directions
- Take an orange in the palm of your hand and with a small
- very sharp knife cut out the segments from between the membranes
- discarding the pips and any pith still attached. Repeat with the remaining oranges.
- Place the orange segments and sliced olives in a bowl
- then add the fennel and anchovies. Season with salt and pepper. Mix in the olive oil and vinegar
- leave to marinate for 1 or 2 minutes and then serve. Decorate with the green feathery leaves from the fennel.
